Garlic Parmesan Chicken & Rice (Print Version)
# Ingredients:
→ Proteins & Grains
01 -
1 pound chicken tenders
02 -
1½ cups uncooked white rice (basmati, long grain, or jasmine)
→ Aromatics & Seasonings
03 -
3 tablespoons minced garlic, divided (about 10 cloves)
04 -
Poultry seasoning (cajun seasoning preferred)
05 -
½ teaspoon red pepper flakes
06 -
½ teaspoon salt
07 -
1 tablespoon freshly minced parsley
→ Fats & Liquids
08 -
2 tablespoons olive oil
09 -
1 stick (½ cup) butter, divided
10 -
¾ cup dry white wine (such as Pinot Grigio)
11 -
2¾ cups low sodium chicken stock
12 -
½ cup quality Parmesan cheese, freshly grated or shredded
# Instructions:
01 -
Season chicken tenders on both sides. Heat skillet to medium-high with olive oil. Cook chicken about 3 minutes per side, flipping once, then reduce heat to low.
02 -
When chicken is nearly cooked, add 2 tablespoons butter and 1 tablespoon garlic. Sauté 1 minute, scraping up brown bits. Coat chicken in mixture, then remove and tent with foil.
03 -
In same skillet over medium-low heat, add 4 tablespoons butter and 1 tablespoon garlic until fragrant. Add wine and reduce 3-5 minutes. Reserve ⅓ cup pan juices for later.
04 -
Increase to medium heat and add uncooked rice. Pan fry about 5 minutes, stirring frequently.
05 -
Add chicken stock, salt, and red pepper flakes. Ensure rice is submerged, bring to low boil, then reduce to low heat. Cover and simmer 20 minutes until rice is tender.
06 -
Stir rice and add parmesan. Dice chicken (or leave whole) and arrange over rice. Mix remaining garlic with 3 tablespoons softened butter and reserved pan juices. Add parsley, then drizzle over dish. Top with additional parmesan if desired.
# Notes:
01 -
Complete meal that cooks in one pan
02 -
Perfect for busy weeknights
03 -
Ready in 30 minutes